Informazioni sull'esperienza
To live an experience in the heart of the Emilian tradition, we offer the opportunity to visit the company in a journey between ancient flavors and genuine familiarity, where you can visit the ancient vinegar cellar, the winery, walk in the vineyard to be guided through the history and culture of wine and places with our tours and tastings, discovering, step by step our products and tasting where, with love and passion come to life.
- Duration of the guided tour in vinegar cellar, crushing cellar, vineyard plus product tasting and rustic buffet: about 3 hours of which 1 /, 1.5 hour dedicated to the visit of the production premises with explanation of the various processes and about 1./1.5 hour dedicated to wine tasting with buffet.
Products in tasting::
- Filare 21 - Red Sparkling Wine D.O.P.
- Red Bubbles - Reggiano D.O.P.
- Pink Bubbles - Rosè - Reggiano D.O.P.
- White Bubbles - Sparkling Wine D.O.P.
Traditional Balsamic Vinegar D.O.P. Reggio Emilia - 4 refinements
- Food Condinent (7 years)
- ABTRE ARAGOSTA (12 years)
- SILVER FIR (18 years)
- FIR GOLD (40 years)
Cost per person 30.00 euro
- Children under 10 years: free
- Wide parking for buses
Prodotti in degustazione
BolleBianche – Reggiano Bianco Spumante Brut D.O.P
BolleRosa Reggiano Lambrusco Rosato Frizzante D.O.P
BolleRosse – Reggiano Lambrusco Frizzante D.O.P.
Aceto Balsamico Tradizionale di Reggio Emilia D.O.P. Aragosta
Informazioni sull'host
“Podere francesco” aims to enhance and spread one of the excellence of our land, Lambrusco, throughout the territory. The company has always been involved in the cultivation of traditional grapes from the rural province of Reggio Emilia: Lambrusco marani, Lambrusco salamino and ancellotta; from the cultivation of these grapes produces wines such as Reggiano Rosso DOP, Reggiano Lambrusco DOP. It has an extension of about 27 hectares of vineyard production all trained with spurred cordon with an average of about 5,000 quintals per year and a pressing of about 10,000 quintals per year in the cellar From the passion, a new vinegar factory was born in 1975 for the preparation, production and marketing of traditional balsamic vinegar of Reggio Emilia, extra old (gold stamp), refined (silver and lobster stamp) and food seasoning.
The various refinements are obtained from the natural fermentation of lambrusco and ancellotta grape musts, the musts of these grapes are slowly cooked in the open air and the product is aged in small barrels of various types of wood (oak, cherry, mulberry and chestnut) , and it is through these raw materials and a long aging that its uniqueness is obtained The extra old has an aging of over 30 years, refined between 12 and 18 years, while the balsamic food condiment is over 7 years which, is obtained with a production method similar to the traditional one, also coming from acetified grape musts.
The farm covers the short supply chain of Lambrusco and traditional balsamic vinegar of Reggio must muto, base wine; for the traditional balsamic vinegar of Reggio Emilia: grapes, fresh must, cooked must and fermented cooked must.
Cosa pensano di Podere Francesco
